Great Vegan Recipes

​Hapless diabetics have enough problems with finding a reasonable way to keep themselves fed without needing any new complications. What does a diabetic do for instance if they are vegetarian or vegan? Hard as it is to find reasonably palatable diabetic recipes, where do you turn if you need them to be vegan too? If you look at it another way, being vegan when you’re diabetic can be a great advantage. People who stick to a strict low-fat plant-based diet actually reverse cases of deficient eyesight. If one reason most diabetics don’t choose a vegan diet is that there aren’t enough recipes around to make things palatable, here are a couple diabetic vegan recipes that can surely go some way to remedying this shortage.
Avocados are plentiful and widely available on the supermarket produce aisles everywhere in America. One reason they are so inexpensive and easily available could be that they grow nearby all over Mexico and South America. For diabetics, avocados are pretty beneficial. Let’s get on with three spectacular diabetic vegan recipes based on this delicious fruit, and see how far we get.
Our first recipe is for an avocado spread to make Portabella burgers with. Let’s start with four average-sized mushrooms of the portabella variety and an onion, nicely thick-sliced. You’ll need to lightly coat the sliced onion and mushrooms with olive oil, and then sprinkle a bit of salt and pepper on them. You’ll need to cook these two ingredients now, though you will need do them separately. Take out a heavy skillet, and heat over a low simmering flame. Cook the olive oil-coated mushrooms in the skillet for 10 minutes until they are nice and tender. You can take the mushroom salad, set them on their heads on a plate, and keep them covered to rhelp them retain warmth. You can now bring out the onions that you just coated with oil and cook them just as long until they’re nice and golden. Take out a well-ripened avocado, remove the seed, and cut it into slices. Put half of those in a bowl, throw in a couple of spoons of unsweetened soy yogurt, half of clove of crushed garlic, a bit of salt and pepper to taste, and mince it all in a blender. That’s your avocado spread. You can now begin to build your burgers with spreading the spread on the buns, stuffing the portabella mushrooms with the onions and peppers and adding them in, topping them with a bit of sliced avocado, and setting them out for a great meal.
Next on our list of diabetic vegan recipes, comes the cold avocado soup. This one is a great dish meant to be rustled up in a pinch. All you need are two ripe avocados as large as you can find them, about 3 cups of vegetable broth, and some very dry fino sherry. Slice up the avocados around the seeds; once you have the slices out, cut the pits out, and scrape all the flesh off the rind. Dilute the vegetable broth in 2 cups of water, and let it simmer on a low flame. Throw in the avocado pieces, measure in a touch of the sherry, and let it all cook for three minutes. Take it off the heat, let it cool, and then throw it all in the blender until the mixture is nice and creamy. You can add in seasoning, salt-and-pepper, and mix in a touch more of the sherry. Chill in the refrigerator before serving, and you should be good to go.


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